TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	1
SEMESTER	Second Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	4
NAME OF LECTURER(S)	Instructor Pınar Aran
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) At the end of the lesson, students learn the basics of baking equipment, special materials, breads, doughs, cakes, creams, dessert ingredients, custards, souffles, sweet sauces, frozen desserts, plate desserts, confectionery and sugar works, chocolate desserts. 2) Can prepare bakery and pastry products listed above for various food production activities 3) Able to perform the skills for coating and presentation in bakery productions. 4) Gains knowledge of the history and history of international sweets and bakery products.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Students will learn the basics of mixing, shaping and baking for a variety of baked goods, including quick breads, cakes, pastry dough, mousses, sauces, glazes, cookies, fudge, and fudge. Coated desserts, international bakery products, chocolate works and fancy cakes stand out. In addition, decoration techniques will be introduced to the students.
COURSE CONTENTS
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Practice 1 20 Total(%) 60 Contribution of In-term Studies to Overall Grade(%) 60 Contribution of Final Examination to Overall Grade(%) 40 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 4 4 Preparation for Quiz Individual or group work 1 12 12 Preparation for Final exam 1 40 40 Course hours 14 4 56 Preparation for Midterm exam 1 4 4 Laboratory (including preparation) Final exam 1 4 4 Homework Total Workload 120 Total Workload / 30 4 ECTS Credits of the Course 4
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No